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Methi Matar Pulao

With fresh fenugreek leaves and green peas in season the combination of fenugreek leaves and peas in pulao make a great variation in rice variety.

RECIPE

Ingredients

1 cup long grained rice

2 cups water or as required to cook the rice

3/4 th cup methi/ fenugreek leaves

1/2 cup blanched fresh green peas

1 tomato finely chopped

1 big onion finely chopped

2 tbsp oil

6 cloves of garlic

1/2″ piece of ginger

5 green chillies(adjust to spice required)

1/8 tsp turmeric powder

1 tsp red chilli powder

1/2 tsp garam masala

Salt to taste

METHOD

Wash the rice atleast thrice to let go off the excess starch.Soak the rice in water for 10 minutes. Drain the water and keep aside.

Transfer the rice to a deep pan, add double the quantity of water (or as required) a pinch of salt and cook the rice till all the water is absorbed. Fluff up the rice and transfer the rice to a flat plate and separate it with a fork and keep aside.